Recipe is from my MIL and she made it for us while they were visiting us couple of months back. I think the highlight of this bread is the coarsely ground cumin, garlic and green chili paste. These add so much flavor and makes the whole kitchen smell great (if you like the smell of garlic that is). Since there’s so much going in the dough itself, these rotis can be served by themselves with some pickle and yogurt on the side. My MIL was telling me that they are usually served with coarsely ground peanut and red chili chutney. Traditionally these rotis are rolled out a little thick, small holes are made around the roti which are filled with oil and cooked till golden and cooked through. We rolled them thin and cooked them like regular rotis. Lets check out what my fellow marathoners have cooked today for BM# 69.
